| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed sheet pan with washed peppers stored below boxes of unwashed mushrooms. CDI: PIC relocated washed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans with stickers and sticker residue stacked together and stored as clean in dish area. CDI: PIC sent items to be washed and sanitized. Observed stainless steel bowls stacked and soiled with food waste on prep table across from wok. CDI: PIC sent items to be washed and sanitized. Observed inside plate of ice machine(food conact surface) soiled with black buildup. CDI: Food employee cleaned and sanitized plate. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salmon and tuna in sushi counter display case not cooling quickly enough(rate of 0.07). Items were prepped at 11am on 08/04. When cooling foods from 70F to 41F, cooling rate must be at least 0.12. CDI: PIC relocated product to reach-in cooler for faster cooling. After 1 hour 40 minutes, items temped at 43F, PIC then moved product to freezer for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, soft shell crab, crab sticks, and various other TCS items being held above 41F in make table across from fryers/stove top. Items prepared on 08/02/20 and 08/03/20. CDI: PIC voluntarily discarded product. Unit turned down to 36F. Observed fried chicken stored in walk-in cooler being held above 41F. Item prepared on 08/02/20. CDI: PIC voluntarily discarded product. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for sushi rice. EHS will follow up within 10 days to verifiy procedures are in place. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label stored on floor next to wok. CDI: Food employee labled chemical.
7-201.11 Store toxic materials to avoid contamination. -P Observed butane lighter stored above and/or with food at sushi counter at the front and at the sushi counter in the kitchen. CDI: PIC relocated lighters below and away from food items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tuna, salmon, and other raw fish in sushi display case at front cooling on trays wrapped in plastic wrap. CDI: PIC uncovered product and placed in reach-in cooler. Observed raw shrimp cooling in walk-in cooler covered in plastic wrap. CDI: PIC uncovered product and moved to walk-in freezer for rapid cooling. Observed fried shrimp cooling in walk-in cooler covered in plastic wrap. CDI: PIC uncovered product for rapid cooling. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several pans and containers of spices with no labels stored on cart at wok. CDI: PIC labeled items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on table tops throughout facility. CDI: PIC voluntarily discarded cloths. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to go trays stored with food contact surface exposed above make table where raw meats are prepared. CDI: PIC positioned trays to where food contact surface is not exposed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Observed a few scored cutting boards throughout facility. CDI: PIC voluntarily discarded boards.
4-501.11 Maintain equipment in good repair. Observed strainer in poor repair. CDI: PIC voluntarily discarded strainer. Observed make table holding temperature at approx. 43-45F. CDI: PIC turned down temperature on unit. Temped at 36F. Observed meat prep sink with crack around top where basin meets drainboard. Observed sushi display case at front counter temping at approx. 45F. EHS will return to verifiy temperature issue has been fixed. VERIFICATION REQUIRED. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside top panel of ice machine dirty with black buildup. CDI: PIC cleaned and sanitized ice machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large hole in ceiling tile above vegetable prep sink. |